Baked sheep's cheese on mini ratatouille

Ingredients for 4 servings:

• 1 small zucchini
• 1 small eggplant(s)
• 1 bell pepper(s), red or yellow
• 1 onion(s), red
• 1 garlic clove(s)
• 200 g tomatoes, chopped (can)
• 2 tbsp freshly chopped herbs (rosemary, thyme, oregano)
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 shot of balsamic vinegar
• 4 slices of sheep’s cheese, each approx. 100 g
• 1 egg(s)
• some flour
• some breadcrumbs
• some oregano, dried
• olive oil
• Salt and pepper, black
• possibly basil, fresh
• Paprika powder, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cheese in a crispy shell with Mediterranean vegetables

Finely dice the zucchini. Finely dice the onion, bell pepper, and eggplant. The cubes should all be roughly the same size, about 1 x 1 cm. Heat a little olive oil and fry the diced onion, then press in the garlic. Sprinkle the sugar over the onion and let it caramelize briefly. Then add the diced bell pepper, zucchini, and eggplant. Add the tomato paste and fry briefly. Deglaze the vegetables with a dash of balsamic vinegar, then add the tomatoes and chopped herbs to the pot. Simmer over low heat for about 10 minutes. Meanwhile, beat the egg in a bowl and mix the breadcrumbs with a little dried oregano in another bowl. Put a little flour on a plate. Now coat the cheese first in flour, then in the egg, and finally in the breadcrumbs. Heat the olive oil in a pan and slowly fry the “cheese schnitzels” on both sides over medium heat. Season the ratatouille with salt, pepper, and a pinch of paprika, then divide evenly among deep plates. Place the baked cheese on top and garnish with some fresh basil, if desired.